Pad Thai (ผัดไทย) — Tamarind Rice Noodles with Shrimp

• 225 gdried flat rice noodles (3 to 5 mm wide)
• 1.5 lwarm water (for soaking noodles)
• 4 tbsptamarind concentrate (unsweetened)
• 4 tbspfish sauce
• 55 gpalm sugar (finely chopped or grated)
• 2 tbspwater
• 4 tbspneutral oil (rice bran, peanut, or canola oil)
• 4 clovegarlic (finely chopped)
• 45 gshallot (thinly sliced)
• 150 gfirm tofu (pressed dry and cut into 1 cm cubes)
• 20 gdried shrimp (rinsed and finely chopped)
• 35 gpreserved sweet radish (rinsed, drained, and chopped)
• 12large shrimp (peeled and deveined)
• 2eggs (lightly beaten)
• 180 gmung bean sprouts
• 60 gChinese chives (cut into 5 cm lengths)
• 60 groasted unsalted peanuts (coarsely crushed)
• 2lime (cut into wedges)
• 2 tspThai chile flakes

Instructions

1. 1

   Place the dried rice noodles in a wide bowl and cover them with 1.5 liters of warm water for 20 to 30 minutes, until they are flexible but still firm at the center. Drain thoroughly and keep them loosely covered so they do not dry out before they hit the wok.

2. 2

   Combine the tamarind concentrate, fish sauce, palm sugar, and 2 tablespoons of water in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring until the sugar dissolves, then remove from the heat; the sauce should taste strongly sour, salty, and sweet because it will season all the noodles.

3. 3

   Arrange every ingredient beside the stove before cooking because Pad Thai moves quickly once the wok is hot. Pat the tofu and shrimp dry, separate the bean sprouts and chives, and keep the beaten eggs in a small bowl ready to pour.

4. 4

   Heat a large carbon-steel wok or heavy skillet over high heat until a drop of water evaporates almost instantly. Add 2 tablespoons of oil, then stir-fry the garlic, shallot, tofu, dried shrimp, and preserved radish for 2 minutes, until fragrant and lightly golden at the edges.

5. 5

   Add the fresh shrimp and stir-fry for 1 to 2 minutes, just until the shrimp begin to turn pink but are not fully cooked. Push everything to one side of the wok, add 1 tablespoon of oil to the empty side, pour in the eggs, and scramble them into soft curds.

6. 6

   Add the drained noodles and the prepared tamarind sauce to the wok. Toss, lift, and fold continuously for 3 to 4 minutes, letting the noodles absorb the sauce and soften while staying springy rather than mushy.

7. 7

   Add the remaining 1 tablespoon of oil only if the noodles begin to stick heavily to the wok. Fold in 120 g of the bean sprouts and 45 g of the Chinese chives, tossing for 30 to 45 seconds so they stay crisp and bright.

8. 8

   Divide the Pad Thai among 4 plates while it is hot. Garnish each serving with crushed peanuts, the remaining raw bean sprouts and chives, lime wedges, and Thai chile flakes so each diner can adjust crunch, acidity, and heat.